{"product_id":"the-wok-recipes-and-techniques","title":"The Wok: Recipes and Techniques (Spiral Bound)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003e#1 \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eNew York Times\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller • #1 \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eWashington Post\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTime\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003e's 10 Most Anticipated Cookbooks of 2022\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eOne of NPR's Books We Love in 2022 • A\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBon Appétit\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTasting Table\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eVice\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHere \u0026amp; Now\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePublishers Weekly\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eInside Hook\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eBest Cookbook of 2022\u003cbr\u003e\u003cbr\u003eFrom J. Kenji López-Alt, the author of the best-selling cookbook\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Food Lab\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e: the definitive guide to the science and technique of cooking in a wok.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJ. Kenji López-Alt’s debut cookbook, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Food Lab\u003c\/span\u003e\u003cspan\u003e, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ewok hei\u003c\/span\u003e\u003cspan\u003e at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeaturing more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Wok\u003c\/span\u003e\u003cspan\u003e provides endless ideas for brightening up dinner.\u003c\/span\u003e\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":52027839414553,"sku":"SP-9780393541212","price":57.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780393541212_spiral.png?v=1772342699","url":"https:\/\/westbindery.com\/products\/the-wok-recipes-and-techniques","provider":"West Bindery","version":"1.0","type":"link"}